My Favorite Healthy Banana Muffins

Today, I got home from school craving something sweet. Sure, I could’ve easily swung open my freezer door and munched on some ice-cream—but I knew that my stomach would not be appreciative or satisfied with that. So, I instead reached for the over-ripe bananas in my fridge to make something that would both satisfy my sweet tooth while still providing nutrients for my body. These moist and flavorful banana muffins are naturally sweetened with maple syrup, packed with nutritious almond flour, and are dairy-free. They’re perfect for a quick breakfast or a healthy snack!

Ingredients:

- 3 bananas

- 2 tablespoons maple syrup

- 1 tablespoon avocado oil

- 2 teaspoons vanilla extract

- 2 cups + 2 tablespoons almond flour

- 1 teaspoon cinnamon

- 1 teaspoon baking soda

- ½ teaspoon baking powder

Instructions

1. Preheat the oven to 350°F and line a muffin tin with 10-12 liners or grease lightly.

2. Mash the bananas in a mixing bowl until smooth.

3. Whisk in the eggs, maple syrup, avocado oil, and vanilla extract until well combined.

4. In a separate bowl, whisk together the almond flour, cinnamon, baking soda, and baking powder.

5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not over-mix.

6. Divide the batter evenly among the muffin liners, filling about ¾ full.

7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations:

- Add chopped nuts or dark chocolate chips for extra texture.

- Sprinkle with coconut flakes or cinnamon sugar before baking for a little crunch.

- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Enjoy these wholesome muffins as a nourishing snack or breakfast on the go!